Japanese wasabi (Eutrema japonicum) belongs to the mustard family (Brassicaceae). It is valued for its unique flavor and medicinal properties. It is most commonly cultivated in Japan, where it plays an important role, especially in traditional medicine. The natural habitat of Japanese wasabi consists of shaded areas with gravelly soil and cold running water. Due to these specific growing conditions, its cultivation is demanding and limited to special habitats. Nevertheless, in recent years, the cultivation of Japanese wasabi has been expanding to other parts of the world, such as New Zealand, Korea, and Israel. Attempts at cultivation are also taking place in America. The two most common methods of production are growing on dry fields and on flooded fields. Seedlings for cultivation can be obtained vegetatively or grown from tissue cultures. More recent techniques that have proven successful and promising also include cultivation in controlled environments, where growing conditions are easier to manage. The Japanese wasabi has a thickened rhizome from which grow long heart-shaped, slightly serrated leaves. It has a tufted root system that enables efficient nutrient absorption and provides mechanical stability for the plant. In addition to its culinary value, Japanese wasabi also has medicinal properties, as isothiocyanates act as antibacterial, anti-inflammatory, and antifungal agents.
|
